[CnD] Tony Chachere's Creole Seasoning

Naima Leigh nleigh2016 at gmail.com
Fri Sep 2 01:13:03 CEST 2016


Nicole

Here's your sodium free copy of Cavender's Greek Seasoning.

Enjoy!

P.S. Tell me how it turns out.

-----Original Message-----
From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Friday, September 02, 2016 12:32 AM
To: cookinginthedark at acbradio.org
Cc: Nicole Massey
Subject: Re: [CnD] Tony Chachere's Creole Seasoning

If you happen to run into one telling us how to make a copy of Cavender's Greek seasoning, I used the last of my container of it tonight. I'd especially like a description of how to make their sodium free version if you happen upon it.

-----Original Message-----
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Thursday, September 01, 2016 10:00 PM
To: cookinginthedark at acbradio.org
Cc: Naima Leigh <nleigh2016 at gmail.com>
Subject: [CnD] Tony Chachere's Creole Seasoning

Tony Chachere's Creole Seasoning

 

Ingredients

 

26 ounces salt

 

1 1/2 ounces ground black pepper

 

2 ounces ground red pepper

 

1 ounce pure garlic powder

 

1 ounce chili powder

 

1 ounce Monosodium Glutamate MSG-(Accent) optional

 

Directions

 

Mix well and use like salt. When it's salty enough, it's seasoned to perfection. For barbeque and fried foods: Season food all over. Cook as usual.

 

 

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